Method:1. For Sabayon. Put a pot of water on, bring to boil and turn down to simmer. Get a bowl that will fit over top of pot and add yolks, caster sugar and wine. Whisk until it's light, pale, fluffy and the mix holds a figure of eight. (Be careful not to scramble). 2. In a separate pot, add sugar and butter and melt together. Then add crème de cassis and vanilla pod and whisk all together. Add blackberries and cook until liquid just comes to boil.3. Add blackberries in a dish. Spoon over Sabayon and then gratinate under grill until golden brown. Serve Immediately.

Method:1. Blitz up brown bread. Put on a baking tray with brown sugar mixed in. Bake for 10 minutes at 130°C until the bread is crispy when cooled. Roast Nuts until golden brown and add into brown bread mix.2. Mix yoghurt and honey. Layer yoghurt, crumble and black berries in a glass until full. Top with more crumble.

Method:1. Coat the mackerel fillets with the spices not on the skin just the flesh. Heat a non stick pan , add a little oil and place mackerel skin side down. Cook for 3 to 4 min till skin is crispy.2. Turn fish and cook for 1 to 2 min more. Season with salt and pepper and remove.3. Add wine vinegar and sugar into a sauce pot, heat till sugar is dissolved , add blackberries , cook for 2 to 3 min, add olive oil.4. Mix crème Fraiche, orange juice, rind and chives season with salt and pepper and serve with nice salad